Sometimes (read: all the time...), I have one of those days when the mere thought of a specific treat or food triggers an instant jump into the kitchen to make whatever it is I'm craving. That's what happened when I started thinking about making my own homemade fudgesicles. I've made tons of fruity popsicles in my day, but this was my first foray into something more creamy. And I must say, I'M HOOKED! This will surely be the jumping off point for many a creamy popsicle to come.
Because really, let's be honest, we all want a freezer-full of popsicles when those hot summer days come along by surprise. And we'll all be a little happier if that includes fruity pops, creamy pops, and chocolatey pops. Lots and lots of chocolatey pops.
I may have eaten two already today... thankfully I made them mini-sized so I don't feel so bad when I decide one isn't enough. YUM!
These pops offer all the creamy chocolatey goodness of fudge pops from the store, with none of corn syrup and other weird ingredients I don't like to put into my body (and you shouldn't either!).
Simple wholesome ingredients like chocolate chips, whole milk, and organic cane sugar come together quickly for these tasty treats.
1/3 cup chocolate chips or 2oz bar chocolate, chopped
2/3 cup cane sugar
2 Tbsp tapioca starch (you could use corn starch as well, this is just what we had... pantry clean out and all)
3 Tbsp raw cacao powder or unsweetened cocoa powder
2 1/2 cups whole milk
1/4 tsp salt
1 tsp vanilla extract (I used ground vanilla, but I know that isn't something most folks have)
Whisk together sugar, tapioca starch, cacao powder, salt, and milk in a medium saucepan and place on burner over medium heat.
While the mixture begins to warm, melt the chocolate chips. You can do this in the microwave or in a double boiler, just be sure to stir frequently if you do it in the microwave!
Once the chocolate is melted, whisk it into the milk mixture.
Continue warming the mixture over medium heat, stirring frequently, until it has thickened into a pudding-like substance (though it won't get quite as thick as pudding).
Remove from heat, and whisk in vanilla.
Let cool slightly, then fill your popsicle molds and freeze. If you don't have popsicle molds, you can use small cups or jars and popsicle sticks. Just let the pops freeze for about half an hour, then insert the sticks so they'll stand up straight!